Balaleet (Egg-Free)
A sweet and savory Emirati breakfast or dessert, this version of Balaleet uses vermicelli noodles cooked with saffron, cardamom, and sugar, traditionally served with an egg omelet. We've replaced it with a delicious alternative to cater to egg allergies.
Ingredients
- about 225 g Vermicelli noodles
- 0.5 cup Sugar
- 0.5 tsp Saffron threads
- 4 pods Cardamom pods, crushed
- 1 tbsp Rose water
- 2 tbsp Vegetable oil
- 2 tbsp Chopped pistachios (for garnish)
- 4 tbsp Date Syrup (for serving)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot (e.g., 6-quart / 5700 ml), bring 6 cups (1400 ml) of water to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 225 g of vermicelli noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight bite (al dente). Carefully drain the cooked vermicelli noodles through a colander and set them aside.
- 2Place a large pan (e.g., 30.48 cm / 30 cm skillet) over medium heat (approximately 148.9°C / 150°C). Add the 2 tbsp of vegetable oil and heat for 1-2 minutes, until it shimmers slightly.
- 3Add the drained about 225 g of cooked vermicelli noodles to the pan with the hot oil. Stir-fry constantly for 2-3 minutes, until the noodles are lightly toasted and slightly golden.
- 4Sprinkle the 0.5 cup of sugar, 0.5 tsp of saffron threads, and 4 pods of crushed cardamom pods evenly over the noodles in the pan. Stir thoroughly with a spoon or spatula to combine all ingredients, ensuring the noodles are coated.
- 5Continue to cook the mixture over medium heat (approximately 148.9°C / 150°C) for 5-7 minutes, stirring every 1-2 minutes. The sugar should fully dissolve and coat the noodles, and the saffron will release its color, turning the noodles a vibrant golden-yellow.
- 6Remove the pan from the heat. Stir in the 1 tbsp of rose water until it is fully incorporated into the noodles.
- 7Immediately transfer the Balaleet to serving bowls. Garnish each serving with a sprinkle of the 2 tbsp of chopped pistachios and a drizzle of the 4 tbsp of date syrup. Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More emirati recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.